Pinch Donuts
Sweet, bread-based donuts with a rich vanilla and cinnamon flavor, perfect for a comforting dessert or brunch treat that combines soft bread with a luscious pudding glaze.
Ingredients
Instructions
- Pinch off pieces of bread and drop them into a greased Bundt pan.
- In a saucepan over medium heat, melt the margarine.
- Add the vanilla pudding, milk, brown sugar, and cinnamon to the melted margarine.
- Bring the mixture to a low boil, stirring constantly.
- Remove the saucepan from heat.
- Pour the pudding mixture over the bread in the pan.
- Bake at 350°F for 30 to 35 minutes.
- Let stand for about 10 minutes after baking.
- Turn the donuts out onto foil on a cookie sheet, being careful as the pudding mixture may run.
Tips & Substitutions
For a richer flavor, consider substituting half the margarine with unsalted butter. If you prefer a lighter option, use light margarine or a plant-based spread. To enhance the flavor, add a dash of nutmeg or vanilla extract to the pudding mixture. If you have stale bread, it's perfect for this recipe, as it absorbs the pudding mixture well. This dish is also a great way to use leftover bread.
Serving Suggestions
Serve Pinch Donuts warm, drizzled with a simple glaze or topped with whipped cream for added decadence. They pair beautifully with a cup of coffee or tea, making them a perfect treat for brunch. Consider serving them alongside fresh fruit or a light yogurt to balance the sweetness. For a festive touch, sprinkle some powdered sugar on top before serving.
Storage & Reheating
Store any leftover Pinch Donuts in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week. To reheat, place them in the oven at 350°F for about 10 minutes, or until warmed through. You can also microwave individual pieces for about 15-20 seconds, but this may affect the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Pinch Donuts contains roughly 557 calories, with 3g protein, 60g carbohydrates, and 35g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh bread instead of frozen?
Yes, you can use fresh bread, but it’s best to let it stale for a few hours or overnight. Stale bread absorbs the pudding mixture better and gives a more desirable texture. If using fresh bread, be cautious not to overmix, as it may become too soggy.
How can I make this recipe gluten-free?
To make gluten-free Pinch Donuts, substitute the frozen bread with a gluten-free bread option. Ensure that all other ingredients, like pudding mix and margarine, are also gluten-free. You may need to adjust the baking time slightly, so keep an eye on them.
Can I prepare this dish in advance?
Yes, you can prepare the bread and pudding mixture in advance. Assemble the donuts in the Bundt pan, cover tightly, and refrigerate overnight. When ready to bake, simply remove from the fridge and let it come to room temperature before baking as directed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).